25 Delicious Mexican Casserole Recipes You Need to Try

If you’re in the mood to spice up your dinner routine, these 25 Mexican casserole recipes are just what you need! Packed with flavor and perfect for feeding a crowd, these dishes are easy to put together, making them a go-to option for busy weeknights or gatherings with friends. From cheesy enchiladas to hearty layers of taco goodness, there’s a tasty option for everyone.

Chili Verde Chicken Casserole: Shredded chicken with tomatillo sauce and melted cheese.

This Chili Verde Chicken Casserole is a delightful mix of flavors that brings the essence of Mexican cuisine right to your dinner table. With tender shredded chicken smothered in a tangy tomatillo sauce, every bite is a burst of vibrant taste. The melty cheese on top adds the perfect creamy finish, making it a comfort food classic.

This recipe is simple to make, perfect for busy weeknights, and is sure to please the entire family. It’s a fantastic option for those seeking quick meal ideas and is great for leftovers. Whether you’re looking to whip up a quick meal or impress guests with a tasty dish, this casserole fits the bill!

Ingredients

• 2 cups shredded cooked chicken
• 1 can (15 oz) tomatillo sauce
• 1 cup corn tortillas, cut into strips
• 1 cup shredded cheddar cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, tomatillo sauce, black beans, diced tomatoes, cumin, garlic powder, salt, and pepper.
3. In a greased 9×13 inch baking dish, layer half of the tortilla strips evenly on the bottom.
4. Spread half of the chicken mixture over the tortilla strips and sprinkle with half of the cheddar cheese.
5. Repeat the layers with the remaining tortilla strips, chicken mixture, and top with the remaining cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
7. Let cool for a few minutes before serving. Enjoy!

Spicy Black Bean and Rice Bake: Hearty black beans and rice with jalapeño kick.

This Spicy Black Bean and Rice Bake is a delightful mix of flavors and textures. It’s hearty, filling, and has a nice kick from jalapeños that spice things up just right. Perfect for a busy weeknight, this casserole is simple to make and sure to please everyone at the dinner table.

The blend of black beans and rice offers a satisfying base, while the melty cheese on top adds a creamy finish. Whether you serve it on its own or pair it with a side salad, this dish is a fantastic option for those looking for cool supper ideas. It’s also a great way to make dinner ideas easy without sacrificing taste!

Ingredients

• 1 cup uncooked long-grain rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1/2 cup chopped onion
• 1 jalapeño, diced (seeds removed for less heat)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add rice, cover, and reduce heat to low. Cook for 20 minutes or until rice is tender.
3. In a large mixing bowl, combine cooked rice, black beans, diced tomatoes, onion, jalapeño, cumin, chili powder, half of the cheese, and cilantro. Season with salt and pepper to taste.
4. Transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top.
5. Bake for 25-30 minutes or until the cheese is bubbly and golden brown. Let it cool slightly before serving.

Taco Layered Casserole: Layers of tortillas, seasoned beef, and creamy cheese sauce.

The Taco Layered Casserole is a delightful dish that combines the rich flavors of Mexican cuisine in a simple, satisfying way. With layers of tortillas, seasoned ground beef, and a creamy cheese sauce, this casserole offers a tasty twist on traditional tacos. It’s perfect for a family meal or a cozy gathering with friends, making it a favorite in many households.

This easy Mexican casserole is not only delicious but also quick to prepare, making it an excellent choice for busy weeknights. You can whip it up in no time, and it’s guaranteed to please everyone at the table. Plus, the leftovers are fantastic, ensuring you have tasty meals lined up for the next day!

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 packet taco seasoning
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• 1 can diced tomatoes with green chilies
• 1 can ranch-style beans
• 1 cup sour cream
• Fresh cilantro for garnish
• Chopped tomatoes for topping

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain any excess fat and stir in the taco seasoning according to the package instructions.
3. Spread a thin layer of the beef mixture in the bottom of a greased 9×13-inch baking dish.
4. Layer 4 tortillas over the beef mixture. Add half of the sour cream, half of the diced tomatoes, and half of the shredded cheddar cheese.
5. Repeat the layers, finishing with tortillas, the remaining beef mixture, and the last of the cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
7. Remove from the oven and add chopped tomatoes and fresh cilantro as a garnish before serving.

Enchilada Breakfast Bake: Eggs, chorizo, and enchilada sauce for a morning twist.

Start your day with a delightful twist on traditional breakfast dishes. This Enchilada Breakfast Bake combines the rich flavors of chorizo and enchilada sauce, creating a savory treat that’s perfect for any morning. With eggs baked to perfection in a zesty sauce, each bite is packed with flavor and satisfaction. Plus, it’s super easy to make, making it an ideal option for busy mornings or a weekend brunch.

The combination of spices from the chorizo and the warmth of the enchilada sauce will awaken your taste buds. Pair this dish with some fresh cilantro and a squeeze of lime for a refreshing finish. It’s not just a breakfast; it’s a meal that can bring everyone together at the table.

Ingredients

• 1 tablespoon olive oil
• 8 ounces chorizo, casing removed
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 can (10 ounces) red enchilada sauce
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup black beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chorizo, onion, and bell pepper. Cook until the chorizo is browned and veggies are tender, about 5-7 minutes.
3. Spread half of the enchilada sauce in a greased baking dish. Layer the chorizo mixture over the sauce, then sprinkle black beans and half the cheese on top.
4. Crack the eggs on top of the layers, spacing them evenly. Pour the remaining enchilada sauce over the eggs and add the rest of the cheese.
5. Season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the eggs are set to your liking.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Tex-Mex Shepherd’s Pie: Taco-spiced beef with a mashed potato topping.

This Tex-Mex Shepherd’s Pie is a delightful twist on a classic dish. It combines taco-spiced ground beef with a creamy mashed potato topping, making it a comforting and tasty meal. The layers of flavor come from spices like chili powder and cumin, giving you that signature Mexican taste.

Not only is it delicious, but this recipe is also quite simple to make! Perfect for busy weeknights, it can easily feed a family or provide you with leftovers for the next day. Serve it with a side salad for a complete dinner idea that’s sure to please!

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, rinsed and drained
• 4 cups mashed potatoes (prepared)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef over medium heat, adding the chopped onion and garlic. Cook until the meat is no longer pink.
3. Stir in the chili powder, cumin, diced tomatoes, and kidney beans. Season with salt and pepper. Let it simmer for about 5 minutes.
4. In a baking dish, spread the beef mixture evenly. Top it with the prepared mashed potatoes, smoothing it out with a spatula.
5. Sprinkle shredded cheddar cheese on top. Bake for 20-25 minutes until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving. Enjoy your hearty Tex-Mex Shepherd’s Pie!

Mexican Street Corn Casserole: Elote-inspired dish with creamy corn and cotija cheese.

This Mexican Street Corn Casserole brings the vibrant flavors of elote right to your table in an easy and satisfying way. With its creamy texture, sweet corn, and the salty kick of cotija cheese, every bite is a delightful explosion of taste. It’s a fantastic option for family dinners or gatherings, and the best part is, it’s simple to whip up!

Perfect for warm summer nights or cozy winter meals, this casserole is versatile enough to be served as a side dish or a main course. Pair it with your favorite proteins or enjoy it on its own. Get ready to impress your guests with this crowd-pleaser that combines the essence of Mexican street food with the convenience of a casserole.

Ingredients

• 4 cups frozen corn, thawed
• 1 cup heavy cream
• 1 cup sour cream
• 1 cup cotija cheese, crumbled
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• 1/2 cup chopped red onion (optional)
• 1/2 cup diced jalapeños (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the thawed corn, heavy cream, sour cream, and half of the cotija cheese. Stir in the chili powder, garlic powder, cumin, cilantro, and season with salt and pepper.
3. If you’re using red onion or jalapeños, fold them into the mixture now.
4. Transfer the mixture to a greased baking dish and spread it evenly.
5. Top with the remaining cotija cheese.
6. Bake for 25-30 minutes, or until bubbly and golden on top.
7. Let it cool for a few minutes before serving, and garnish with extra cilantro if desired.

Green Chile Beef Bake: Ground beef with green chiles and a cheesy crust.

Green Chile Beef Bake is a comforting and hearty dish that combines ground beef, zesty green chiles, and a creamy, cheesy topping. This Mexican casserole is perfect for a family dinner, delivering a delightful balance of flavors and textures. It’s simple to prepare, making it an ideal choice for busy weeknights or for those looking for an easy Mexican casserole recipe.

This bake is not only packed with flavor, but it also offers flexibility. You can easily adjust the heat by using mild or spicy green chiles, depending on your preference. The cheesy crust adds a satisfying richness, while the ground beef provides a nice protein boost. It’s a fantastic dish that can also serve as leftovers, making it a true winner for meal prep or ‘2 night dinners’.

Ingredients

• 1 pound ground beef
• 1 can (4 oz) diced green chiles
• 1 cup diced tomatoes
• 1 can (15 oz) Ranch Style Beans
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 6 corn tortillas, cut into strips
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, brown the ground beef over medium heat. Drain excess fat.
3. Add diced tomatoes, Ranch Style Beans, green chiles, onion powder, garlic powder, salt, and pepper to the skillet. Stir to combine and let simmer for about 5 minutes.
4. In a greased baking dish, layer half of the tortilla strips at the bottom. Spoon half of the beef mixture over the tortillas, then add half of the sour cream and half of the cheese. Repeat the layers, finishing with the remaining cheese on top.
5. Bake for 25-30 minutes until the cheese is bubbly and golden brown. Allow to cool slightly before serving.

Chorizo and Sweet Potato Bake: Smoky chorizo meets roasted sweet potatoes and salsa.

This Chorizo and Sweet Potato Bake is a delightful combination of flavors and textures. The smoky chorizo adds a rich, savory element that pairs perfectly with the natural sweetness of roasted sweet potatoes. Together, they create a hearty dish that’s not only satisfying but also simple to make, making it one of those easy Mexican casserole recipes you’ll want to keep in your rotation.

This casserole is a great choice for dinner, offering cool supper ideas that are sure to impress. With the added kick from salsa and a sprinkle of shredded cheddar cheese on top, it’s the perfect blend of comfort food and Mexican flair. Let’s get cooking!

Ingredients

• 1 pound chorizo, casings removed
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes, bell peppers, onion, olive oil, cumin, salt, and pepper until well coated.
3. Spread the sweet potato mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender.
4. While the vegetables roast, cook the chorizo in a skillet over medium heat until browned and cooked through.
5. In a large casserole dish, combine the roasted vegetables, cooked chorizo, and salsa. Stir well to combine.
6. Sprinkle the shredded cheddar cheese on top and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Pico de Gallo Rice Bake: Fresh pico with rice and chicken, baked to perfection.

This Pico de Gallo Rice Bake combines fresh ingredients for a delightful twist on classic comfort food. With juicy chicken, vibrant pico de gallo, and fluffy rice, it’s a simple dish that bursts with flavor in every bite. Perfect for a weeknight meal or a cozy gathering, this recipe is not only delicious but also easy to prepare, making it a go-to option for any home cook.

The blend of tomatoes, onions, cilantro, and spices creates a refreshing topping that complements the baked chicken and rice beautifully. Whether you’re looking for an easy Mexican casserole or a satisfying dinner idea, this dish fits the bill. Serve it with a sprinkle of shredded cheddar cheese on top, and you’ve got a meal everyone will love.

Ingredients

• 2 cups cooked rice
• 1 lb boneless, skinless chicken breasts
• 1 cup pico de gallo
• 1 cup shredded cheddar cheese
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the cooked rice, black beans, corn, cumin, salt, and pepper.
3. Spread half of the rice mixture in a greased baking dish. Layer the chicken breasts on top.
4. Spread pico de gallo evenly over the chicken, then top with the remaining rice mixture.
5. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

Cheesy Tamale Pie: Cornbread topping over spiced beef and enchilada sauce.

Cheesy Tamale Pie is a delightful twist on Mexican comfort food, featuring a savory blend of spiced beef topped with a cornbread crust and smothered in rich enchilada sauce. This dish is perfect for a cozy dinner and is sure to please the whole family with its comforting flavors and gooey melted cheese.

Simple to prepare, this Mexican casserole recipe combines the heartiness of hamburger meat with the indulgence of shredded cheddar cheese and ranch-style beans. It’s an easy dish to whip up for busy weeknights or gatherings, making it a go-to for anyone seeking quick enchilada casserole options.

Ingredients

• 1 pound ground beef
• 1 can (15 oz) ranch-style beans
• 1 can (10 oz) enchilada sauce
• 1 cup cornmeal
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup diced tomatoes
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat, then stir in the ranch-style beans and enchilada sauce. Allow this mixture to simmer for about 5 minutes.
3. In a separate bowl, whisk together the cornmeal, milk, eggs, baking powder, salt, and chili powder until smooth.
4. Spread the beef mixture evenly in a greased 9×13-inch baking dish. Pour the cornbread batter over the top, smoothing it out evenly. Sprinkle shredded cheddar cheese and diced tomatoes on top.
5. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted comes out clean.
6. Let it cool for a few minutes, then garnish with fresh cilantro before serving.

Mole Chicken Casserole: Shredded chicken in rich mole sauce layered with tortillas.

Mole Chicken Casserole is a delightful dish that brings together tender shredded chicken and a rich, flavorful mole sauce, all layered between soft tortillas. The combination of spices and chocolate in the mole gives it a unique depth of flavor that is both savory and slightly sweet. This casserole is perfect for a cozy dinner and is surprisingly simple to prepare, making it a fantastic choice for busy weeknights.

With each layer, you get a delicious blend of textures and tastes, topped off with gooey melted cheese. Whether you’re looking for recipes for Mexican food or a quick dinner idea, this casserole fits the bill. It’s an easy Mexican casserole that’s sure to impress your family and friends!

Ingredients

• 2 cups cooked shredded chicken
• 2 cups mole sauce
• 8 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, mole sauce, black beans, corn, onions, cilantro, salt, and pepper.
3. In a greased baking dish, place two corn tortillas at the bottom. Layer half of the chicken mixture over the tortillas, then sprinkle a third of the cheddar cheese on top.
4. Repeat the layering process with another two tortillas, the remaining chicken mixture, and another third of the cheese.
5. Top with the final two tortillas and the remaining cheese.
6. Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
7. Let it cool for a few minutes before serving. Garnish with additional cilantro if desired.

Carnitas Casserole: Pulled pork with layers of beans, tortillas, and salsa verde.

Carnitas casserole is a delicious twist on classic Mexican flavors. This dish combines tender, pulled pork with layers of beans, tortillas, and zesty salsa verde, creating a vibrant and satisfying meal. The mix of textures and flavors makes each bite a delight, whether you’re enjoying it on a busy weeknight or serving it at a gathering.

Not only is this casserole packed with flavor, but it’s also a breeze to prepare. Layering the ingredients is simple, and baking it allows the flavors to meld beautifully. If you’re searching for easy Mexican casserole recipes that your family will love, this one is a must-try!

Ingredients

• 2 cups cooked carnitas (pulled pork)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 corn tortillas, cut into strips
• 2 cups salsa verde
• 2 cups shredded cheddar cheese
• 1/2 cup chopped cilantro
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked carnitas, black beans, kidney beans, cumin, salt, and pepper.
3. In a greased baking dish, layer half of the tortilla strips at the bottom.
4. Add half of the carnitas mixture on top of the tortillas, followed by half of the salsa verde. Sprinkle with one cup of shredded cheddar cheese.
5. Repeat the layers: tortillas, carnitas mixture, salsa verde, and top with the remaining cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with chopped cilantro before serving.

Zucchini Enchilada Casserole: Sliced zucchini replaces tortillas for a low-carb twist.

This Zucchini Enchilada Casserole is a delightful twist on a classic favorite, offering a low-carb alternative that doesn’t compromise on flavor. By replacing traditional tortillas with thinly sliced zucchini, you get a lighter, yet still hearty dish that’s perfect for any meal. The combination of savory enchilada sauce, melty cheese, and fresh toppings creates a dish that’s both satisfying and delicious.

Simple to prepare, this casserole comes together quickly, making it a fantastic option for busy weeknights. It’s packed with flavor and can easily be customized with your favorite ingredients, from ground beef to black beans. Whether you’re looking for dinner ideas easy casserole or a new take on Mexican food casseroles, this recipe is sure to impress!

Ingredients

• 4 medium zucchinis, sliced
• 1 pound ground beef or turkey
• 1 can (10 oz) enchilada sauce
• 2 cups shredded cheddar cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Cook for an additional 3-5 minutes.
3. In a greased baking dish, layer half of the zucchini slices on the bottom. Spread half of the meat mixture over the zucchini, then sprinkle with 1 cup of cheese.
4. Repeat the layers with the remaining zucchini, meat mixture, and top with the remaining cheese.
5. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
6. Let it cool for a few minutes before serving. Garnish with fresh cilantro.

Shrimp Fajita Bake: Juicy shrimp with bell peppers and a cheesy topping.

If you’re looking for a dish that’s bursting with flavor and is simple to whip up, this Shrimp Fajita Bake is the perfect choice. Tender shrimp paired with vibrant bell peppers create a delicious mix that’s both satisfying and easy on the palate. With a cheesy topping, this casserole is comfort food at its finest!

This recipe is not only quick to prepare but also makes for a fantastic weeknight dinner. With minimal prep and cook time, you can have a wholesome meal ready in just about 30 minutes. Serve it with warm tortillas or over rice for a fulfilling dinner that everyone will love.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the sliced onions and bell peppers, cooking until they are soft, about 5 minutes.
3. Add the shrimp to the skillet along with chili powder, cumin, salt, and pepper. Cook until the shrimp turn pink, about 3-4 minutes.
4. Transfer the shrimp and vegetable mixture to a baking dish. Top with shredded cheddar cheese.
5. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving. Enjoy your easy Mexican casserole!

Mexican Lasagna: Pasta swapped for tortillas, filled with layers of beef and beans.

This Mexican lasagna is a delightful twist on traditional Italian fare, using tortillas instead of pasta to create a hearty, layered dish. Packed with seasoned ground beef, beans, and topped with gooey shredded cheddar cheese, it’s both satisfying and enjoyable. Perfect for a weeknight meal, this recipe is straightforward and can be made in about 30 minutes, making it one of those easy Mexican casseroles you’ll want to keep in your dinner rotation.

The flavors blend beautifully, with the spices bringing a warmth that complements the richness of the cheese. Whether you’re feeding a crowd or just looking for a quick family dinner, this Mexican casserole with hamburger meat is sure to please. Pair it with a fresh salad or some tortilla chips for a complete meal!

Ingredients

• 1 pound ground beef
• 1 can (15 oz) Ranch Style Beans
• 1 can (10 oz) enchilada sauce
• 8-10 corn tortillas
• 2 cups shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 onion, diced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess grease.
3. Add the Ranch Style Beans, enchilada sauce, chili powder, cumin, salt, and pepper to the beef mixture. Stir well and heat through.
4. In a greased baking dish, layer three tortillas, a third of the beef mixture, and a third of the shredded cheddar cheese. Repeat the layers two more times, finishing with cheese on top.
5. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden. Let cool for a few minutes before serving.

Chipotle Chicken Pasta Bake: Creamy chipotle pasta with chicken and Mexican spices.

This Chipotle Chicken Pasta Bake is a delicious and satisfying dish that combines creamy pasta with tender chicken and a kick of Mexican spices. The smoky chipotle flavor adds depth, while the melted cheese creates a comforting finish. It’s simple to prepare and perfect for a family dinner or a casual gathering with friends.

If you’re looking for a quick and flavorful meal, this recipe fits the bill. It’s easy enough for a weeknight and impressive enough for company. Serve it alongside a fresh salad or some homemade salsa for a complete meal that everyone will love!

Ingredients

• 8 ounces rigatoni pasta
• 2 cups cooked chicken, shredded
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon chipotle sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the shredded chicken, diced tomatoes (with juices), heavy cream, chipotle sauce, garlic powder, onion powder, cumin, salt, and pepper. Stir in the cooked pasta until well mixed.
3. Transfer the mixture to a greased baking dish. Top with shredded cheddar cheese.
4. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh cilantro before serving. Enjoy your creamy chipotle chicken pasta bake!

Spicy Sausage Breakfast Bake: Mexican sausage and eggs baked with hash browns.

This Spicy Sausage Breakfast Bake brings together the bold flavors of Mexican sausage and the comforting texture of baked eggs over a bed of crispy hash browns. Perfect for breakfast or brunch, this dish is both spicy and hearty, making it a favorite for anyone who loves a kick in their morning meal. Easy to whip up, you can prep it the night before and bake it fresh in the morning, making it a fantastic choice for gatherings or busy weekdays.

The combination of seasoned sausage, fluffy eggs, and the crunch of hash browns creates a satisfying meal that everyone will love. Serve it with a dollop of sour cream or some salsa for an extra burst of flavor. This recipe fits perfectly into your collection of Mexican casserole recipes, offering a delicious twist that’s sure to spice up your breakfast routine!

Ingredients

• 1 pound Mexican sausage, casings removed
• 4 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray.
2. In a skillet over medium heat, cook the Mexican sausage until browned and fully cooked. Drain any excess fat.
3. Spread the thawed hash browns evenly in the prepared baking dish. Top with the cooked sausage and sprinkle shredded cheddar cheese over it.
4. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the egg mixture over the sausage and hash browns.
5. Bake in the preheated oven for about 30-35 minutes, or until the eggs are set and the top is lightly golden. Let cool for a few minutes before garnishing with fresh cilantro.

Mexican Quinoa Casserole: Protein-packed quinoa with black beans and salsa.

This Mexican Quinoa Casserole is a delicious and nutritious dish that packs a flavorful punch. With hearty quinoa, protein-rich black beans, and zesty salsa, it’s a satisfying meal that’s easy to prepare. Whether you’re looking for a quick dinner idea or a tasty dish to share with friends, this casserole fits the bill perfectly.

The combination of spices and fresh ingredients creates a vibrant taste that everyone will love. Plus, it’s a fantastic option for meal prep, making it a great choice for busy weeknights. Serve it with a dollop of sour cream and fresh cilantro for an extra burst of flavor!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a large bowl, mix the cooked quinoa, black beans, salsa, corn, cumin, chili powder, and garlic powder until well combined.
4. Transfer the mixture to a greased baking dish and top with shredded cheddar cheese.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
6. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with sour cream.

Mexican Spaghetti Bake: Spaghetti in enchilada sauce with taco toppings.

This Mexican Spaghetti Bake is a delightful twist on traditional spaghetti, blending the rich flavors of enchilada sauce with your favorite taco toppings. It’s a simple yet satisfying dish perfect for busy weeknights or casual gatherings. The combination of pasta and zesty ingredients makes it a hit with both kids and adults, providing a fusion of Italian and Mexican cuisines that everyone will enjoy.

In just about 30 minutes, you can whip up this easy Mexican casserole that’s sure to impress. Layered with cheese, veggies, and spices, it’s a comforting meal that can even be made ahead of time. Serve it with tortilla chips for a complete dinner idea that makes everyone feel right at home!

Ingredients

• 8 oz spaghetti
• 1 can (15 oz) ranch style beans, drained
• 2 cups enchilada sauce
• 1 cup corn, drained
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup black olives, sliced
• 1 tsp taco seasoning
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Cook the Spaghetti: In a large pot, boil water and cook the spaghetti according to package instructions. Drain and set aside.
2. Mix the Ingredients: In a large mixing bowl, combine the cooked spaghetti, ranch style beans, enchilada sauce, corn, diced tomatoes, and taco seasoning. Mix well.
3. Prepare for Baking: Transfer the mixture to a greased baking dish. Top with shredded cheddar cheese and sliced black olives.
4. Bake: Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is bubbly and golden.
5. Garnish and Serve: Remove from the oven, sprinkle with chopped cilantro, and serve warm with tortilla chips on the side.

Chilaquiles Casserole: Crunchy tortilla chips baked with salsa and eggs.

Chilaquiles casserole is a delightful dish that combines the crunch of tortilla chips with layers of rich salsa and eggs. This recipe is simple and perfect for breakfast or brunch, offering a satisfying burst of flavors in each bite. The crispy chips soak up the savory salsa, while the eggs add a creamy texture that ties everything together. You’ll love how easy it is to prepare, making it a great option for both busy mornings and cozy weekend gatherings.

This casserole is not only delicious but also versatile. You can customize it with your favorite ingredients, like shredded cheddar cheese or even a bit of spicy jalapeño. Whether you’re serving it to a crowd or just for yourself, it’s a fantastic way to enjoy a hearty meal with minimal effort. Now, let’s get cooking!

Ingredients

• 8 cups tortilla chips
• 2 cups salsa (your choice of heat)
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 can black beans, rinsed and drained
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: sliced jalapeños for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, layer half of the tortilla chips evenly across the bottom.
3. Spread half of the black beans and half of the salsa over the chips.
4. Crack three eggs over the layer, then sprinkle with half of the shredded cheddar cheese.
5. Repeat the layers with the remaining ingredients, finishing with the last of the cheese on top.
6. Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the cheese is bubbly.
7. Remove from the oven and let it cool for a few minutes. Garnish with diced tomatoes, cilantro, and jalapeños if desired before serving.

Stuffed Poblano Casserole: Roasted poblanos layered with beef, cheese, and salsa.

This stuffed poblano casserole is a delicious and hearty dish that’s sure to please the whole family. The roasted poblano peppers bring a smoky flavor that complements the seasoned beef and melted cheese perfectly. If you love Mexican food, this recipe is easy to make and packed with flavors, making it a great option for a quick weeknight dinner or a casual gathering.

Layers of roasted peppers, juicy beef, and a gooey cheese topping create a satisfying meal you won’t forget. With minimal prep time, it’s one of those easy Mexican casserole recipes that will become a staple in your kitchen. So gather your ingredients and get cooking!

Ingredients

• 4 large poblano peppers
• 1 pound ground beef
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the tops off the poblano peppers and remove the seeds. Place them on a baking sheet and roast for about 15 minutes, until the skins are charred.
2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and stir in the salsa, cumin, garlic powder, salt, and pepper. Simmer for about 5 minutes.
3. In a baking dish, layer the roasted poblano peppers with the beef mixture and top with shredded cheddar cheese. Repeat until all ingredients are used, finishing with a layer of cheese on top.
4. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Chicken and Cornbread Casserole: Shredded chicken and cornbread with a spicy twist.

This Chicken and Cornbread Casserole combines tender shredded chicken with fluffy cornbread, resulting in a hearty dish that’s bursting with flavor. The spice level can be easily adjusted, making it a versatile option for those who enjoy a little heat or prefer milder tastes. It’s an ideal choice for a family dinner or a potluck, and the best part is, it’s simple to whip up!

The layers of cornbread soaked in a creamy mixture create a satisfying texture, while the addition of spices and toppings like jalapeños and cilantro gives it that extra Mexican flair. You can serve this casserole as part of your Mexican food casseroles lineup or mix it into your quick weeknight dinner ideas!

Ingredients

• 2 cups shredded cooked chicken
• 1 box cornbread mix (plus ingredients as directed)
• 1 cup shredded cheddar cheese
• 1 can Ranch Style Beans
• 1 cup corn (canned or frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup diced jalapeños (fresh or pickled)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the shredded chicken, Ranch Style Beans, corn, red bell pepper, jalapeños, chili powder, cumin, salt, and pepper until well combined.
3. Prepare the cornbread mix according to package instructions in a separate bowl.
4. Spread half of the cornbread mixture into a greased baking dish. Layer the chicken mixture over it, followed by the rest of the cornbread on top.
5. Sprinkle shredded cheddar cheese on top and bake for 25-30 minutes or until the cornbread is golden brown.
6. Allow to cool for a few minutes before serving. Garnish with extra jalapeños and cilantro if desired.

Taco Mac and Cheese Bake: Classic mac and cheese spiced with taco seasoning.

Taco Mac and Cheese Bake is a fun twist on a classic dish that brings together creamy mac and cheese and zesty taco flavors. This comforting casserole is not only hearty but also super easy to whip up, making it a great option for a weeknight dinner. The combination of gooey cheese, seasoned ground beef, and pasta makes for a rich and satisfying meal that will please everyone at the table.

This recipe is simple enough for anyone to tackle, even those who are new to cooking. You can customize it by adding your favorite toppings, making it a versatile dish that’s perfect for any occasion. Whether you’re looking for a quick family dinner or a dish to impress guests, this Taco Mac and Cheese Bake has got you covered!

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 2 cups elbow macaroni
• 3 cups shredded cheddar cheese
• 1 cup milk
• 1 can diced tomatoes with green chilies
• 1 cup sour cream
• 1/2 cup chopped green onions
• 1/2 cup sliced jalapeños (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, brown the ground beef over medium heat. Drain excess fat and stir in the taco seasoning, following package instructions.
3. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
4. In a large mixing bowl, combine the cooked macaroni, seasoned beef, diced tomatoes, milk, sour cream, and half of the cheddar cheese. Mix well and season with salt and pepper.
5. Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese, green onions, and jalapeños if using.
6. Bake for 25-30 minutes or until the cheese is bubbly and golden. Serve warm and enjoy!

Rajas Con Crema Bake: Creamy roasted poblano strips baked with cheese and corn.

Rajas Con Crema Bake is a delightful Mexican casserole that brings together the rich flavors of roasted poblano peppers, sweet corn, and creamy cheese for a dish that’s both comforting and satisfying. The combination of the smoky poblano with the creamy sauce creates a taste sensation that is sure to impress anyone at the dinner table. This recipe is not only delicious but also quite simple to whip up, making it an excellent choice for busy weeknights or a cozy weekend meal.

If you’re looking for cool supper ideas that are quick to prepare, this casserole fits the bill perfectly. It’s a fantastic way to sneak in veggies and can be paired with tortillas or served as a side dish. Whether you’re serving it as part of your 30-minute Mexican meals or featuring it as the star of the show, Rajas Con Crema Bake is sure to be a hit!

Ingredients

• 4-5 poblano peppers
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Roast the poblano peppers over an open flame or in the oven until the skin is charred. Peel off the skins, remove the seeds, and slice them into strips.
2. In a skillet, sauté the chopped onion and garlic until translucent. Add the corn and cooked poblano strips, cooking for an additional few minutes.
3. In a baking dish, combine the sautéed mixture with heavy cream and sour cream. Stir in 1 cup of shredded cheddar cheese, and season with salt and pepper.
4. Top the mixture with the remaining cheddar cheese and bake for 25-30 minutes or until bubbly and golden on top.
5. Let it cool slightly before serving, and garnish with fresh cilantro. Enjoy your creamy, cheesy Rajas Con Crema Bake!

Mexican Pizza Casserole: Layered tortillas, refried beans, and melted cheese pizza-style

Mexican Pizza Casserole is a fun and delicious twist on traditional pizza. This dish combines layers of crunchy tortillas, hearty refried beans, and plenty of melted cheese to create a satisfying meal that everyone will love. It offers a delightful blend of flavors and textures that makes it a perfect choice for family dinners or casual gatherings.

Plus, it’s super easy to make! In no time, you can serve up a dish that’s not just tasty, but also visually appealing. This recipe is great for busy weeknights or when you’re looking for cool supper ideas that can feed a crowd. Pair it with a fresh salad or your favorite salsa for a complete meal!

Ingredients

• 8 small corn tortillas
• 2 cups refried beans
• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 can black olives, sliced
• 1 tomato, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, cook the ground beef until browned. Drain any excess fat and stir in the taco seasoning and salsa. Cook for an additional 2-3 minutes.
3. Spread a thin layer of refried beans on the bottom of a greased casserole dish. Layer 4 tortillas on top, followed by half of the beef mixture. Sprinkle one cup of cheese over this layer.
4. Repeat the layers with the remaining refried beans, tortillas, beef mixture, and top with the remaining cheese.
5. Bake for about 20-25 minutes or until the cheese is melted and bubbling. Remove from oven and let cool for a few minutes.
6. Top with diced tomatoes, sliced olives, and fresh cilantro before serving.